This version of Idly Podi / Chutney Powder is spicier, more aromatic. The best side for soft Idlies and dosas. A must have, in every South Indian homes for satisfying instant food.
Idli Podi’ container is the first item I pick, whenever I prepare Idlies and Dosas. ‘Idly’ is a South Indian Dish and ‘Podi’ means powder. Like Idly batter, this chutney powder would also be stocked at almost every South Indian home.
Though it is already available in the stores, homemade is always the better choice. The ingredients can be adjusted to our taste. Adjusting each ingredient would give out different flavors, so the aroma differs in each kitchen. This podi is crowned as ‘Bachelor’s first choice’ as its instant side for Idly/doses and also an instant masala for veggies.
Searching for other side dish recipes for South Indian breakfast menu? do check out this Poondu Chutney, Coriander Chutney.
This is the basic recipe for the Chutney powder, adjust chilis according to the heat you can resist with. I have added curry leaves a little more, not only for its healthy facts but also for its color and aroma. Frying the ingredients in the little oil is to remove the moisture content of these ingredients. Make sure it’s done properly, as it can be stored for many days.
How to Make:
1. Adjust chili, garlic, salt to your taste. This recipe for podi is spicier and flavorful.
2. Add 1 tsp of oil to the pan, fry the red chilies, sesame seeds, and asafoetida. The color of the fried chili determines the color of the podi. If the chilies fried till they turn dark brown, the podi would result in dark golden brown color. Remove the chilies and place them on a plate, allow it to the room temperature.
3. In the same remaining oil, fry curry leaves and garlic in the medium flame. Make sure it remove the moisture content of both the ingredients. Remove it and let it cool. In the same pan, add Urad dal and fry in the medium flame, till it evolves aroma and turns golden brown.
4. Bring down all the fried ingredients to room temperature. Grind them coarsely in the mixer. Have a spoonful of podi with the little oil and serve them with Idly / Dosai.
Idly Podi / Chutney Powder
Ingredients
- 3/4 Cup Skinless black gram / urad dal
- 1/4 Cup Sesame Seeds
- 8 Curry Leaves
- 6-8 Cloves Garlic
- 10 Red Chilies
- 1 tbsp Asafoetida
- 1 tsp Cooking Oil
- 1 tsp Salt or as required
- 1/2 cup Split chickpea / Chana dal
Instructions
- Adjust chili, garlic, salt to your taste. This recipe for podi is spicier and flavorful.
- Add 1 tsp of oil to the pan, fry the red chilies, sesame seeds, and asafoetida. The color of the fried chili determines the color of the podi. If the chilies fried till they turn dark brown, the podi would result in dark golden brown color. Remove the chilies and place them on a plate, allow it to the room temperature.
- In the same remaining oil, fry curry leaves and garlic in the medium flame. Make sure it remove the moisture content of both the ingredients. Remove it and let it cool. In the same pan, add Urad dal and fry in the medium flame, till it evolves aroma and turns golden brown.
- Bring down all the fried ingredients to room temperature. Grind them coarsely in the mixer. Have a spoonful of podi with the little oil and serve them with Idly / Dosai.
Nutrition
Tips and Variations:
Add Bengal gram for a different flavor.
Substitute white sesame seeds with black sesame seeds for the more authentic look.
This version of Idly Podi / Chutney Powder is spicier, more aromatic. The best side for soft Idlies and dosas. A must have, in every South Indian homes for satisfying instant food.
Angie Schneider
August 9, 2013 at 6:14 pmThis makes cooking authentic Indian food so much easier!
Priya Suresh
August 13, 2013 at 5:10 pmHighly flavourful podi,i cant survive without this chutney powder.